This is a recipe borrowed from the Hernandez family. We loved to buy this candy when we visited relatives in Mexico. When I married Leo, I learned that as children, his sisters used to make dulce de leche much like the jamonsillo we bought in Mexico.
Ingredients
1 can evaporated milk
2 cups granulated sugar
1/2 can water
Pecans
Directions
Mix milk, water, and sugar in a large saucepan. Heat over a medium low flame. Allow to bubble gently for 15 to twenty minutes. When liquid begins to thicken to candy, add pecans and mix well. Pour onto a greased, foil-lined cookie sheet. Let cool and cut into pieces.
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